Follow the recipe from the chef Ben Pollinger

Homemade cured salmon with a salad of watercress, pickled onion and pickled radishes

INGREDIENTS

- 3 filets of salmon
- 2 tsp of gin
- Salt, black pepper
- 2 oz of sugar
- 4 oz of salt
- 1 bouquet of fresh dill
- Chives
- Olive oil
- Pickled onions
- 1 celery root
- 1 tbs of creme fraiche
- 1 tsp of milked mustard
seeds
- 1/2 cup of white wine
vinegar
- 1 bouquet of fresh
watercress
- Pickled radishes
- Fresh radishes
- 4 tsp of salmon caviar

LA RECETTE DU CHEF

Put the gin on the salmon and season it with some black pepper. Put some salt and sugar mixed on a plastic sheet, lay down the first filet, add the dill, cover with salt and sugar, lay down the second one and cover with salt and sugar. Close the plastic and pierce it with knife without touching the fish . Let it in the refrigerator 3 days and turn it every 12 hours. Rinse it under water and dry it with a towel. Let it overnight in the refrigerator to dry out. Then slice it into strips and put them in line on parchment paper.

Cut the last fresh filet into dices. Season the tartare. Add some chives, dill, olive oil and a little bit of the juice of the pickled onions. Display it on the slices of cured salmon and roll it.

Peal and cut the celery into fine strips. Season with the creme fraiche, the pickled mustard seeds boiled with white wine vinegar, cut chive, salt and pepper. Add some fresh sliced radishes .

Season the fresh watercress with the pickled onions, the pickled radishes , olive oil, salt, pepper and fresh dill.

Dress the celery in a ring, top with watercress salad. Put the salmon on the side with a little line of olive oil, fresh chive, salmon caviar and dill on the top.

Appetizer for 4 persons
Preparation time : 72 h
Difficulty : Beginner
Required Material :